Food and Dining - Page 7

This week’s Culinary Corner takes another classic and adds a dash of NCL magic. This classic crepe suzette recipe, taken straight from Norwegian Cruise Line’s signature spot, Coco’s, is enough to satisfy the sweetest tooth. Bon appétit! INGREDIENTS Serves four For the crepe: 3 eggs 190g plain flour 100g sugar…

This is the humble quiche, but not as you know it. Each region of France has its own version of the classic savoury tart, but Quiche Lorraine is the mother, or should we say mère, of them all. This recipe features in Oceania Cruises‘ cooking classes in The Culinary Center,…

Scenic Eclipse chef, Tom Gotter, created this recipe to recreate the flavours of the Nordics. We think it’s the perfect dish for those al fresco evening meals in the garden that are so close, we can almost taste them… INGREDIENTS 1.2kg of prawns (large) 2 pieces of bay leaf 10g…

If there was ever a more delicious way to use up any leftover bread than this classic British dessert dish, we’re yet to find. Full of spice and dried fruit, this Viking recipe is what every rainy Sunday evening needs. INGREDIENTS: 1 day-old loaf of white bread, cut into 8-10…

Oceania is the foodie’s cruise line and this decadent French dessert, best served in Jacques with an ocean view lingering just outside the window, is the quintessential way to round off dinner for two. 5 Servings Ingredients: 65g granulated sugar 3 egg yolks 1 large egg 155g 70% dark chocolate…

There’s a lot to love about a Seabourn holiday and the breadsticks are right up there on the list. This recipe is the exact one used by the Seabourn chefs to bake 1500 breadsticks each and every day. Recreated at home, it’s what your Friday evening wind-down wine has been…

Rumour has it the sun is coming back and – call us overeager – but if we can’t be on the Amalfi Coast, we’ll be in the garden, eating al fresco and rounding off dinner with this sweet, syrupy Seabourn treat. No you’re comfort eating your way through this… Serves 2…

Maybe it’s the change in the weather but we’re missing long, lazy lunches in the sun on Italian Riviera waterfronts. And so, this week’s Culinary Corner recipe is a slice of sunshine courtesy of Holland America Line’s easy spaghetti with garlic, chill and anchovies. INGREDIENTS Fresh spaghetti Parsley, chopped Mint,…

With our favourite Asian fusion food at sea off the menu for a little while longer, we’re recreating the flavours of Sindhu, a P&O Cruises favourite, at home. INGREDIENTS 600g boneless lamb rump or neck fillet 2.5cm piece of fresh ginger 6 cardamon pods 3 garlic cloves 1 1/2 tbsp…

We’ve been baking our way through lockdown with Culinary Corner recipes from some of our favourite cruise lines but we can’t deny it any longer; we deserve a drink. Avid P&O Cruises fans may recognise the Raspberry Creme Brûlée, a cocktail that’s arguably one of the most popular tipples on…